Green Chile Stew For Those Cold Winter Days

by Ginger on January 14, 2013

in Get In Mah Belly

It’s been frosty here in San Diego (look, we are NOT prepared for the 30’s around here. We’re just not), and everyone in my family has been sick, so we’ve been having a lot of soups and stews. I’m good with that, I like soup in these conditions, particularly when it means I can bust out the green chile stew, which happens to be one of my favorite things on the planet.

I mentioned it on Twitter the other day, and a few people asked for the recipe. After I wrote the long rambling email, I figured I might as well share that here. SO! Green Chile Stew recipe, complete with email ramblings and asides. (And no photos. This stuff doesn’t photograph well. AT ALL.)


This is crazy easy–and it’s more like a chili than a stew, but green chile chili gets a little confusing–but really good!

(This will make enough for about 6-8(ish) bowls depending on how much broth you use, but it’s incredibly easy to make more. Also, this version is very meaty, but you can adjust the ratios if you prefer it not that way).

1-2 large potatoes (I usually use russets, but I’ve used other kinds before too), diced.
1 medium onion, diced
1 lb (ish) of the ground meat of your choice–my favorite is bison, but I’ve used beef, pork, turkey, and a combo. It all works out fine. (you could make this vegetarian and just use beans, but I can’t vouch for the flavor w/out the meat)
1 can kidney beans, drained & rinsed
1-4 small cans diced roasted green chile (if you’re not using canned, I’d estimate between 1/2 cup & 3 cups)–depending on the heat of your chile & how much you like the flavor.
Beef broth
Canola/vegetable oil

I do this all in one dutch oven, because I’m lazy. Feel free to adjust using smarter techniques 🙂

Cook up the potatoes & onions in some oil over a mediumish heat, until they soften up. You don’t want them browned, just soft. Make sure you season them with a little salt, pepper & cumin, otherwise they’ll be the blandest thing in the soup.  Up the temp a little, and add your ground meat, seasoned liberally with salt, pepper, and cumin. I like to try and get a little browning, but if it doesn’t happen because of the potatoes & onions, so be it. When the meat is mostly cooked, add the beans and the green chile. (if there is a TON of fat from the meat cooking, drain some but not all of it off–it adds some nice flavor, but you don’t want a puddle of oil on the top of your soup). Stir for just a minute, and then add the beef broth, at least to cover. You can add as much as you want–I like mine pretty brothy, so I usually try and cover the ingredients, plus another inch or two, but when my husband makes it, he likes it more like chili, so he just barely covers it. Either is fine. Add another good sprinkle of cumin. Bring it up to a small boil, then reduce the heat to simmer, and walk away.

Let it cook for about 20-30 minutes, then take a taste. If it needs it (and I almost always need it), add more salt. If not, leave it alone, and let it cook for another 15-20 minutes. Serve with a little grated cheddar or colby jack on top if you want. Sour cream is pretty good too. But it’s lovely all by its lonesome.

The flavor intensifies the longer you cook it (like, uh, everything), so it only gets better with a longer simmer, but I usually make this after work on weeknights and can have dinner on the table in under an hour and it still tastes amazing. And the leftovers are incredible.

So, TL;DR version: cook up the ingredients, add the canned stuff, add the broth, simmer for about 30-40 minutes, serve.


(clearly, I could never be a food blogger or cookbook writer, as even my directions for the simplest dish comes with about a zillion more asides than necessary).

Erica January 15, 2013 at 7:18 am

I will try! Thanks!

Susie January 15, 2013 at 8:24 am

Can’t wait to try this – thanks for sending me the recipe the other day!

David Scott January 22, 2013 at 11:23 am

Nice recipe! Thank you for sharing. Are you using real New Mexico Chile? I have found it makes a big difference. I have found that I always get good quality and value from the CHIMAYO CHILE BROTHERS. Here is a link to their site:
They share some great recipes for Northern New Mexico cooking too! Thought you might be interested.
Keep up the good work!

Erica February 25, 2013 at 6:11 pm

I made it tonight. I really liked the kidney beans with the chili. Thanks for posting!

Erica February 25, 2013 at 6:11 pm

I meant chilies.

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